Sun-Dried Tomato Pesto Pasta
This Sun-Dried Tomato Pesto Pasta is made using zucchini noodles and gluten free pasta and is flavored with pancetta and mushrooms, making this a healthy and filling gluten free pasta recipe.
Servings: 2 servings
Ingredients
- 2 zucchini
- .25 lb. gluten free pasta (optional)
- 4 oz. pancetta
- 2 cups mushrooms sliced
- 2 garlic cloves minced
- 1/2 cup California Sun Dry sun-dried tomato pesto
- 1/4 cup grated parmesan cheese
Instructions
- If you're adding pasta to this dish, cook the pasta over the stove as you normally would.
- Meanwhile, run the zucchini through your spiralizer then set aside.
- Add pancetta and mushrooms to the skillet and cook over medium heat for 5 minutes, or until the pancetta is cooked. Add the zucchini noodles to the skillet and use tongs to toss them for 2-3 minutes. You want the noodles to be warm but not soggy.
- Remove skillet from the heat, then add the regular pasta noodles into the skillet. Last, add the pesto and use kitchen tongs to combine everything together.
- Transfer pasta into bowls then top with cheese. Enjoy!
Notes
*I like adding a little bit of "regular" pasta to my zucchini noodle dishes to make them a little more filling, but it's optional!
Nutrition
Calories: 643kcal | Carbohydrates: 63g | Protein: 24g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 1216mg | Potassium: 964mg | Fiber: 6g | Sugar: 12g | Vitamin A: 921IU | Vitamin C: 40mg | Calcium: 213mg | Iron: 3mg
